About this Recipe
By: Emma Parsons
This recipe simply cannot be made without our Lemon Infused Liviana extra virgin olive oil. The zesty lemon flavour completes the dish.
- 500g salmon fillet
- 60 mL Liviana lemon infused extra virgin olive oil
- 2.5 mL pink Himalayan sea salt
- 250 g linguine pasta
- 60 mL butter
- 3 cloves garlic, minced
- 125 mL cream
- 60 mL lemon juice
- 1 Tbsp lemon zest
- Freshly ground black pepper to taste
- A pinch pink Himalayan sea salt
- 2 tbsp freshly chopped Italian parsley
- A handful of freshly grated Parmesan to serve
This recipe has comfort food written all over it, and takes no more than 30 minutes to put together, making it the perfect weeknight meal.
Step by Step Instructions
Preheat the oven to 180°C.
Place the salmon onto a baking sheet and rub with Liviana lemon infused EVOO and Himalayan sea salt.
Bake the salmon for about 20 minutes until it falls apart easily.
While the salmon is baking, bring a large pot of water to a boil. Add the linguine and cook according to the package cooking instructions.
In a heavy-based saucepan, melt the butter and add then the garlic. Once the garlic has quite a strong aroma add the cream and lemon, lemon zest, and salt and pepper while gently stirring.
Remove the sauce from the pan and add the linguine to the sauce, toss until it is all coated. If the sauce is not enough to coat all the pasta, you can add one cup of pasta water to the sauce.
Pull the salmon apart gently, ensuring you keep relatively large chunks. Add the salmon and fresh herbs to the pasta.
Serve immediately with freshly grated parmesan cheese sprinkled on top.